Cranberry Pistachio Cookies

Makes 24 cookies


3/4 cup whole wheat flour 

3/4 cup rolled oats

1/4 cup pistachios, crushed

1/4 cup dried cranberries

1 ½ tsp baking powder

1 ½ tsp ground cinnamon 

pinch of sea salt

2 Tbsp coconut oil, melted

1 egg (room temperature)

1 tsp vanilla extract

1/2 cup honey 


1. Preheat oven to 325 degrees F. Whisk together all dry ingredients in medium bowl. In a separate larger bowl, mixed together the melted coconut oil (can melt by simply placing in microwave for 10-15 seconds), egg, vanilla extract, and honey.

2. Add the dry ingredients into wet ingredient bowl and whisk until combined. Fold in the pistachios and dried cranberries. Note: I crushed my pistachios by pulsing in a food processor. 

3. Drop small spoonfuls of cookie dough onto baking sheet (sprayed with nonstick cooking spray). Flatten each cookie slightly with spoon. Bake for 12-15 minutes. Let cool for 5-10 minutes. To store, keep in tightly sealed container.